Main ingredients
ramyunsoybean sproutseggnapa cabbage kimchiminced garlicfermented anchovy sauceMiwonvinegarcheongyang chili pepper
Aha Bujang's Kimchi Soybean Sprout Hangover Ramyun
A hangover ramyun that maximizes flavor by first boiling soybean sprouts and kimchi to draw out a refreshing broth, then finishing with fermented anchovy sauce and a poached-style egg.
Ingredients needed 1 servings
Recipe
Cooking tips
- The kimchi should be finely minced so its flavor quickly infuses into the broth and harmonizes with the noodle texture.
- Instead of adding more water than the ramyun instructions call for, use about half a cup less and boil the soybean sprouts and kimchi first to concentrate the broth, then season with fermented anchovy sauceโthis is the secret to a refreshing soup.
- Removing the noodles first and cooking the egg separately prevents the noodles from becoming overly soft and keeps them perfectly chewy.
- By not breaking the egg yolk into the broth and instead cooking it gently until moist, the first bite coats and soothes the stomach lining from the spicy broth.
Recommended for
- Those looking for a hangover food that reliably and refreshingly settles the stomach after drinking.
- Those who want to break away from ordinary ramyun and enjoy a dish with the deep flavor of kimchi soybean sprout soup.
- Those who want to keep the noodles perfectly chewy and the egg moist and soft-boiled.
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